Recipe Tip:

Freeze per ice cream freezer manufacturer's directions, plus 3 hours.

Preparation

1. In a small saucepan, stir together sugar, cornstarch, and lemon peel. Stir in evaporated milk. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in vanilla. Cover and chill about 1 hour or until completely chilled.

2. In a blender or food processor, combine strawberries in light syrup and lemon juice. Cover and blend or process until smooth.

3. Stir strawberry mixture into chilled milk mixture. Pour into a 1 1/2- to 2-quart ice cream freezer. Freeze according to the manufacturer’s directions. Pack the mixture into a freezer container. Cover and freeze about 3 hours or until firm.

4. To serve, scoop into serving dishes. If desired, serve with fresh berries.

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